1. Place the gluten free self raising flour in a bowl along with the cayenne pepper and salt and mix together.

2. Add in the butter and rub in into the flour with your fingers to get a breadcrumb consistency.

3. Grate the cheese and add to the mix, I used extra mature for that extra cheesy taste. Lightly stir into the mix so it slightly combines in.

4. Crack in the eggs and mix using a wooden spoon, the mix will start to come together in small clumps.

5. Slowly add in the milk some at a time until the mix forms a soft handleable dough. It is best to add slowly as you can add extra if the mix is to dry but you can't take it away if it is to wet.

6. Wrap the scone mix in cling film and allow to chill for 15-30 mins.

7. Place the dough on a well floured surface or between two pieces of cling film, roll out until about 1.5-2inch thick. Use a 2.5inch cookie cutter to cut out your scones.

8. Grease and line a baking tray and place your scones on it, leave at least an inch gap between each one to allow for them to expand. Brush a little egg on the top of each scone.

9. Place in an oven pre heated to gas mark 7 and bake for 12-15 mins until golden brown.